Are you ready for spring?
For me, Carrot Cake just screams Spring! For a person that doesn’t really care for ‘sweets’ I make an exception for carrot cake.
There is a reason I don’t make this cake more often, it isn’t hard to make but it is darned right dangerous. There was once a time that I made this cake in a 10 x 13 Pyrex pan. My friend Misty stopped by to spend the day with me. Before the cake was frosted we decided to each have just a little piece, just a taste. Between the two of us, we systematically devoured the entire cake, one little sliver at a time. Lesson learned, when making this cake make sure to have plenty of eaters around to help eat it!
This week I had my ‘eaters’ around. Four of the grand-kids are on break from school and came to spend the day with me. The kids are always eager to get into the kitchen but they get bored waiting for the cake to cool so I made the cake early in the morning so they could set straight to work frosting and decorating. Piping bags full of frosting are irresistible.
The cake is frosted with Cream Cheese frosting.
For the carrots I made up a batch of Royal Icing. Because Royal Icing dries hard the kids were able to make their carrots on parchment paper and once set, transfer them to the cake. The kids were each armed with disposable piping bags filled with orange icing, all with different tips and the eldest, Sarah was in change of the bag of green icing with a ‘grass’ tip.
Adapted from Allrecipes Royal Icing II
4 cups powdered sugar, sifted or whisked to remove any lumps
5 Tablespoons meringue powder
1/3 – 1/2 cup water
Using the whisk attachment, whisk the sugar and meringue powder together. Add 1/3 cup water and beat until smooth.
Thin with additional water until you have the desired consistency for piping.
I told them that they could call this my birthday cake, even though it isn’t my birthday.
For me, it was the perfect gift! The gift of time and love.
Making memories that will last a life time.